• 6 (5-to7-ounce) bone-in chicken thighs, trimmed
• 2 TB spoons Cajun seasoning
• 1 TB spoon oil
• 4 garlic cloves, sliced thin
• 1 (20-once) can pineapple chunks, drained
• 1 (13.5 oz) can coconut milk
• 1/3 cup chopped cilantro
• salt, pepper

• Adjust oven rack to middle position and heat oven to 450 degrees F.
• Pat chicken dry with paper towels and season with Cajun seasoning.
• Heat oil in 12-inch skillet over medium-high heat until shimmering.
• Add chicken, skin side down. and cook until well browned, about 5 minutes. (Do not flip.)
• Transfer skillet to oven and roast until chicken registers 175 degrees, about 15 minutes.
• Transfer chicken to platter, skin side up, and tent loosely with foil.
• Pour off all but 2 TB spoons fat from skillet.
• Return skillet to medium-high heat, add garlic, and cook until fragrant, about 30 seconds.
• Stir in pineapple and coconut milk, scraping up any browned buts.
• Bring to simmer and cook until slightly thickened, about 5 minutes.
• Stir cilantro and season with salt and pepper to taste.
• Pour sauce over chicken.
• Serve.

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